Name: Stuffed Zucchini Boats
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 2 large or 3 medium zucchini halved lengthwise; 1 large egg beaten; 1 cup coarse torn bread crumbs; 2/3 cup grated Parmesan; 1/2 garlic clove minced; 1/2 cup quartered cherry tomatoes; 2 teaspoons lemon zest; 2 tablespoons fresh thyme leaves; 1/4 cup pine nuts; 1/4 teaspoon sea salt plus more for seasoning; extra-virgin olive oil; black pepper; pesto for serving

01

Overview

Prep20 min

Cook20 min

Total40 min

Servings6

DifficultyEasy

02

Ingredients

2 large or 3 medium zucchinihalved lengthwise1 large eggbeaten1 cup coarse torn bread crumbs2/3 cup grated Parmesan1/2 garlic cloveminced1/2 cup quartered cherry tomatoes2 teaspoons lemon zest2 tablespoons fresh thyme leaves1/4 cup pine nuts1/4 teaspoon sea saltplus more for seasoning extra-virgin olive oil black pepper pestofor serving

03

Equipment

Baking sheet
Mixing bowl
Melon baller or spoon

04

Method

01

Hollow the zucchini

Heat the oven to 475\u00b0F and line a baking sheet with parchment. Hollow out the zucchini, leaving a little more than a 1/4-inch border, and place the shells cut-side up on the sheet.

02

Make the filling

Press excess moisture from the scooped zucchini flesh and chop any large pieces. Mix the flesh with the egg, breadcrumbs, Parmesan, garlic, tomatoes, lemon zest, thyme, pine nuts, and salt. Drizzle the shells with olive oil and season with salt and pepper.

03

Fill and bake

Fill the shells and bake 16 to 18 minutes, until the zucchini is tender and the filling is set and golden. Serve with pesto.

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Tips

NoteSqueeze the moisture from the scooped zucchini flesh before mixing the filling.

NoteTorn bread makes a coarser, better crumb than fine breadcrumbs.

NoteReheat in a 350\u00b0F oven so the tops re-crisp instead of going soft.

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Nutrition

NoteNutrition varies by ingredient brands and serving size.

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Storage

RefrigeratorRefrigerate up to 3 days.

ReheatingReheat in a 350\u00b0F oven or microwave.

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Frequently asked

Can I make these gluten-free?+

Use gluten-free breadcrumbs \u2014 everything else is already in the clear.

No pine nuts?+

Chopped walnuts or slivered almonds work; toast them first for the same crunch.

Can I prep them ahead?+

Fill the shells up to a few hours ahead and refrigerate; add a couple of minutes to the bake.

Stuffed Zucchini Boats

Overview

Ingredients

Equipment